Summary of catering work in 2023 1

In a blink of an eye, I have worked in _x company for more than a year. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on my work in 20xx and briefly outline my work plan for 20xx.

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service. 5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to improve the quality of buffet service, Xiuxian fanatics formulated the overall practical scheme of buffet service, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.

Third, there are shortcomings in the work.

1. In the process of work, the black scepter is not detailed enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

4. There are not many interactive links in the training process, which reduces the vitality and vitality. Work plan for four years or _ _ years.

1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.

2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.

3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.

4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.

5. Strengthen the maintenance of member customers.

V. Overall management of restaurant planning.

1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.

2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to form a good habit of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement the relevant punishment system. 3. Strengthen inter-departmental coordination. 4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.

Summary of catering work in 2023 II

With the further establishment and improvement of market regulations and rules, China catering market will follow international rules in the fierce competition, and the market will be further planned and purified. The existing 10000 catering enterprises in China and the turnover of nearly 500 billion will continue to increase, and the catering market in China has great potential. In the future, the catering industry will continue to maintain the momentum of rapid development and the scale of the industry will continue to expand. At the same time,

Market competition will be more intense, and the trend of market segmentation will make the characteristics and individualization of enterprises more obvious, and the focus of competition will be more focused on innovation ability, management means, management level and talent guarantee.

Xinhua News Agency, Beijing, March 29th According to the data analysis released by the Ministry of Commerce on March 29th, it is estimated that the per capita catering consumption expenditure in China will reach 9 15 yuan in 20xx, and the catering market will continue to grow at a high speed of about 17%. The annual retail sales are expected to reach 1, 2 1000 billion yuan, showing four major development trends.

First, catering consumption will maintain a strong development momentum. At present, the per capita catering consumption in China has just reached 100 USD, compared with the US 1600 USD and the French 1050 USD, there is still much room for development.

At present, the main consumption demand of catering industry still comes from urban residents, and the huge market of rural catering has not really started. The huge rural catering market will provide a broad development space for China catering economy.

Second, the socialization of catering will drive the diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment have all become the driving forces of catering consumption. The consumption demand of catering industry will continue to expand, and the corresponding consumer goods will break through the traditional food category, showing a trend of convenience, diversification and modernization.

Third, the change of management mode will activate the catering market. Modern management methods such as chain operation, network marketing, centralized procurement and unified distribution will be effectively used in the catering industry. Some local home cooking, snack street, food court, Chinese and western fast food can be seen everywhere, and the business is booming.

Fourthly, the expansion of service connotation will promote the sustainable development of catering consumption. The catering industry will actively adjust the industrial and product structure, expand the hot spots of catering consumption, and strengthen the humanized development of service connotation. With community catering as the carrier, it is more convenient and beneficial to the people, and vigorously advocates healthy consumption, safe consumption, green consumption, environmental protection consumption, scientific consumption and saving consumption.

The development of all enterprises is inseparable from the cultivation of talents. Haolexing has long paid attention to team building and established an efficient learning team with broad vision and strong dedication, which has made Haolexing's goal more ambitious and the pace of progress more steady, laying a solid foundation for the development of the enterprise. Our Haolexing team has set a grand goal to make Haolexing go out of Dongying, Shandong, China and the world!

Haolexing has a strong mission of "making more people healthy and happy" and "making the world full of love", and I will fight for this mission all my life! "Everything is possible!" We look forward to the realization of our dreams.

After more than two years of operation, Haolexing has entered a mature development path. In order to make better efforts to build a service brand and further establish the purpose of "healthy life, happy delivery". In the past two years, the company has taken civilized and standardized activities as the breakthrough point, "untrained employees are the loss of the company" and "quality is the life of hotel products" as the breakthrough point, paid close attention to the training and education of star-rated employees, strengthened the quality of employees and continuously improved the service level.

Time flies, I have spent half a year happily in Good Music Star. Work hard and enjoy life-this is my consistent principle. I hope I can bring my happiness to my customers and infect my colleagues here.

Here I learn and advocate how to do a good job in quality service, and I must master seven elements:

1, Smile In the daily operation of Haolexing, every employee is required to treat the guests with a sincere smile, which is not affected by time, place, mood and other factors, nor is it limited by conditions. Smile is the most vivid, concise and direct welcome word.

2. Proficiency requires employees to be proficient in all aspects of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems, and improve their service skills and skills. A journey of a thousand miles begins with a single step. If you want to be proficient in business, you must have a good training class, constantly sum up experience in actual operation, learn from each other's strong points, and be proficient in many functions, so that you can be proficient in service, which plays an important role in improving the service quality and work efficiency of a good music star, reducing costs and enhancing competitiveness.

3. Be ready to serve the guests at any time. In other words, it is not enough to have a sense of service, but also to be prepared in advance. Preparation includes ideological preparation and behavioral preparation, and must be done well in advance. For example, before the arrival of the guests, make all preparations and be in a state of being ready to serve the guests without worrying.

4. Attention is to treat every guest as "God" and not neglect the guests. Employees sometimes tend to ignore this link and even have negative service. This is because employees see that they dress casually, spend less money and feel tasteless. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes don't represent wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and be kind to every guest and let them spend willingly. We should remember that "guests are our parents".

Chapter III Summary of Catering Work in 2023

Over the past year, under the correct leadership of the leadership, with the active support and great help of my colleagues, I have performed the duties of floor foreman well and successfully completed my work tasks, which has been well received by guests and colleagues and affirmed by the leadership. To sum up, I have gained a lot.

1. Work overtime and finish the renovation as soon as possible.

The most important work of this year's guest room is the early decoration. Since receiving the notice to go to work in April, we have overcome many difficulties and carried forward the spirit of not being afraid of hardship and fatigue in order to put the new room into use one day earlier. On the basis of my own work, I worked overtime every day and fought continuously, and completed the indoor and outdoor sanitation work in the early, middle and late stages of cleaning, placing and decoration of old and new furniture in a short time, ensuring the decoration and timely rental of rooms.

2. Assist the department manager to handle the daily work of housekeeping department.

In order to better assist the daily work of the department manager, the foreman has been working under the regular day shift system since this year. The implementation of this system means that the foreman must take part in the work every day, supervise and participate in various service work every day. Worrying, laborious and unpleasant work may not be completed. However, in order to live up to the expectations of the leaders and not affect the normal operation of the company, I work tirelessly every day, and I have been taking part in the work except for a few days of sick leave due to injury. In this way, we will not have accidents on the second and third floors due to poor supervision or human factors.

3, reasonable arrangement of floor personnel on duty, shift work.

It is a very important link for floor attendants to change shifts and be on duty. In order to ensure that the waiters can do a good job in the company and not miss things at home, we adopt the way that the foreman works with the day shift every day, so that the foreman can exercise his heart, supervise every work of the waiters in real time, and try his best to do what he can't do and can't count on. Let every staff member devote himself to the service work with no worries and face the guests with a brand-new attitude every day.

4, cooperate with the manager to do a good job of reception and arrangement, timely handle the problems found in the work, and report the problems to the leader in time.

As a foreman, the main job is to cooperate with the department manager to upload and distribute difficult problems. At the beginning of the business, all the work needs to be straightened out. Put your hands into the reception work of opening customers before you are ready. There are many customers, some staying in hotels, some celebrating, many strange faces coming and going, and a large part of the staff are novices. I steadied myself secretly, tracked and reminded every staff member of every detail, and made careful arrangements to make the opening reception work go smoothly. The newly installed guest room has various maintenance problems such as water, electricity and telephone. Every detail is recorded in detail, reported to the manager in time, and solved quickly, without leaving adverse effects on new customers. At the same time, the expectations of employees will be reported to the leaders through normal channels in time, and the leaders are expected to solve them.

5. Do a good job in floor safety, fire prevention and hygiene.

From the first day of work, the company leaders have re-emphasized the safety issue, so the safety issue has always been the top priority of our usual work. Therefore, I emphasize safety in every item of my daily work. Pay attention to the links in rounds. Cigarette butts on the bed, floor and corridor carpet are the biggest hidden dangers. The first question, of course. Secondly, in order to do a good job in hygiene, we have also made detailed arrangements: namely, the system of three cleanings and three inspections, and the system of three cleanings, including room hygiene, bed hygiene, bathroom hygiene and so on. Three degrees means that the quilt has an angle, the furniture has brightness and the working process has speed; The second inspection system is to finish the health self-inspection and ask the foreman to review it. Adhere to the one-day vacancy system, find existing problems in time and solve them in time, and strive to reduce omissions.

6, set an example, supervise and inspect the floor service personnel to do a good job of service.

Setting an example is the key for me to do my job well, and it is also a magic weapon to convince people. Except for the normal day shift every day. In the process of cleaning, I have been directly involved in cleaning, and found that there are unqualified procedures or incomplete cleaning. I not only pointed out the problem, but also personally redone the demonstration so that the same mistake will not appear twice in the same person. In this way, new employees will quickly adapt to their jobs, and old employees can not only do their jobs well, but also bring any new employees. In our daily service work, we are almost responsive. Answer customers' questions, guide customers to open the door, guide customers to use the facilities in the guest room, and even help customers shop in the small supermarket at the door when they are not busy. The so-called big river has water and the small river is full. We hope to exchange our excellent service for the rapid development of the company. I hope our work will not be in vain.

Chapter IV Summary of Catering Work in 2023

Xxxx is a year of self-challenge. I will try to correct the shortcomings in my work in the past year and do a good job in the new year. In the past year, with the care of my leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, but there are still many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter. It's over. What we want is the future. Many people say that my personality has changed, I believe it. I'm really satisfied. A lot of things weighed on me, but I persisted. My life and feelings are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, full of twists and turns and difficulties. Sometimes you really cherish me. I've been thinking about what I did wrong and why? I also cheered myself up again and again and stood up again and again. I'm thinking, even without me, the earth will still turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my hands. I believe tomorrow will be better, hello, I am good, everyone is good. The work is summarized as follows:

I. Training

1, tray required, food delivery process.

2, large, medium and small banquet department to help explain the relevant knowledge of cooking.

3, hotel related system training and supervision.

4. Safety awareness related to food delivery.

5. Learn how to make sauces for this team.

Second, management.

1, the superior is the role model of the subordinate, and I always insist on setting an example, so my team is very United.

I am the same to anyone, and I do things fairly and openly.

3, people-oriented, people's personality is reflected in many aspects of management.

Third, as myself, I am responsible for food delivery.

1, responsible for the operation of noodle sauce.

2. Output and control the food delivery accordingly.

3. Coordination of food delivery personnel.

Four, some key points in the operation

1, the shortage of manpower leads to the deformation of the food when it is busy, which cannot reflect the essence of our company.

Due to the prosperity of the country, modern young people are treasures, less and less able to work and more spoiled by their parents. They only pursue money and don't know how to put themselves in others' shoes. It's really hard for me today!

3. Why not recruit people? This is a problem that must be solved in time.

4, what is establishment, what is development, what is progress, what is improvement, what is management, who is in charge, who is against, and how to stabilize.

5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.

Five, the team is not in place this year.

1. Some employees are impolite and gfd is not in place.

2, sometimes not according to the relevant standards.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.

In short, 20xx takes today as a starting point, new goals and new challenges. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our restaurant a prosperous business and rich financial resources! I wish all the leaders go forward bravely on the journey of work and smooth sailing on the runway of life, and I wish all colleagues to continue to write new glories in life in the new year.

Chapter 5 Summary of Catering Work in 2023

Looking back on the first half of the year, the work of the Food and Beverage Department is summarized as follows:

1, training. According to the training plan made in 20xx, the monthly training content is allocated, and the weekly training plan is rectified and implemented one by one according to the training content. Employees' manners, service flow and labor discipline have all improved, but the supervision is not in place, which leads to the slow training effect.

2. Service

(1) in the daily meeting, increase the use of etiquette and service discourse, daily practice enables employees to skillfully and practically apply to their posts. The putonghua of employees' posts is not up to standard, and the regulations on dinner service are not implemented in place at the level of supervision, guidance and management, and the regulations are not detailed and clear.

② Employees' service consciousness is poor in subjective initiative, and some employees have poor self-discipline, such as standing discipline, service courtesy, service during meals, etc. The management is also in this state, and the absence of leadership is another state, lacking the quality that a qualified waiter should have.

③ Some employees still lack the sense of teamwork.

④ The executive power of management still needs to be further strengthened.

⑤ Individual employees lack awareness of saving.

3. Hygiene. A health team has been set up, and managers and foremen inspect all areas in groups every day, and rectify and implement the problems found one by one, but now there is no persistent implementation, supervision and clear rewards and punishments.

4. Special services. Give gifts to various banquets, festivals and activities, and increase various value-added services.

(1) file creation. Banquet classification, meal label, reception number and per capita statistics, master market consumption.

Customization customers often come to customers to collect data, resulting in less customer data and slow update. In view of the problems and deficiencies in the first half of the year, the work plan for the second half of the year is as follows:

1. Continue to strengthen the job skills training of employees, pay attention to the training effect, and supervise the implementation to people.

2. Unified requirements for employees' comprehensive quality image, working language, polite language, gfd and Mandarin.

3. Staff's service awareness, dinner service, division of labor and execution are improved.

4, the health team continue to insist, do rewards and punishments, constantly.

5. Customize the uniform standard of frequent customer data collection.

6. Value-added services create on-site effects and create surprises.

In the second half of the year, we will continue to improve and improve, keep pace with the times, and take this as a starting point to comprehensively raise 20xx to a new level.

Summary of catering work in 2023 6

At present, the catering industry environment is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department fully implemented the hotel management contract scheme, focused on economic construction, and strengthened management, so that the catering department made steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:

I. Completion of various economic indicators:

The annual operating income is _ _ _ _ _ yuan. Increase (or decrease) by _ _ _ _ _ _ _ _ yuan compared with the previous year, with an increase rate of _ _%. The task yuan was actually completed in the whole year, exceeding the task yuan.

Second, the main work completed this year:

(A) the implementation of the hotel management contract scheme, improve the reward distribution system, mobilize the enthusiasm of employees.

This year, the Food and Beverage Department allocated 3.8 million yuan to the hotel, an increase of 600,000 yuan over last year's 3.2 million yuan, or 19%. In order to accomplish the task better, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit wage distribution plan, which break down the economic indicators into various sub-departments according to the differences of departments, posts, technologies, skills and labor intensity, check the turnover, output, expenses and gross profit rate of each sub-department, and calculate monthly, over-commission, energy saving and bonuses, which fully embodies the principle of linking tasks with benefit wages, so that they can give full play to their respective advantages and find ways. The per capita monthly income this year is _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.

(2) Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team, which consists of the leaders of the catering department and the managers of all departments, gives full play to its role throughout the year. The team not only has division of labor and cooperation, but also implements a top-down management system, with the first level being responsible for the first level, and the management benefits are clearly rewarded and punished, which improves the overall quality of the leaders and makes the management work go smoothly.

2. Improve the meeting system of the Food and Beverage Department. The meeting includes work summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily evaluation meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time.

3. Establish a supervision system for product evaluation and supply. In order to limit the estimated varieties and coordinate the various departments to do a good job in product supply, we will check the estimated situation of product supply every morning, afternoon and evening, establish a special account book record for the varieties estimated in the local market, and at the same time go to the relevant departments for verification, and ask the management personnel to sign it to clarify the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception unit of the city reserved seats for *** 165 banquets and wedding banquets, setting a record for the total number of seats reserved on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

(3) Develop business, develop income-increasing channels and expand operating income.

In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path. First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, Friendship *, Millennium Turtle Hot Pot City, and restaurant chain stores (in preparation).

Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides delicious tea for the teahouse.

Three, eight promotional activities throughout the year, California bass each reward a profit of one yuan, VIP room free of minimum consumption, special dishes are good for eating, each 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc.

Fourth, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. More than 200 kinds of new dishes, such as Millennium old turtle soup, were introduced throughout the year, which expanded the business income by more than 6,543.8+0,000 yuan. Through a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.

(4) Public relations, strive for repeat customers.

(5) Enhance employees' interest awareness, strengthen cost control and save expenses.

Food and beverage department leaders often emphasize the importance of cost control and cost saving, enhance employees' welfare awareness and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities according to the * system, and strengthen control. Throughout the year, the regulations on expenses, the system of receiving and dispatching raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of receiving office supplies, the system of purchasing goods, the system of financial audit and inspection, and the system of cashier management were improved. This year, all employees have developed the good habit of saving, and switch the water switch, oil switch, gas switch and electric switch reasonably, and stop the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. /kloc-in October, the Millennium old turtle soup was originally purchased as a complete set of semi-finished products. In order to reduce the cost, change it into a turtle and make it yourself. It took nearly two months to save more than 30 thousand yuan.

Chapter 7 Summary of Catering Work in 2023

The bell of the new year is about to ring, and the new year is coming. In the coming year, with the correct leadership of the hotel leaders and the strong support and help of colleagues in various departments, under the condition that the national policy is unfavorable to catering, and with the cooperation of all the kitchen staff, Qi Xin, all the staff of Chinese Kitchen have successfully completed the reception index of the hotel.

As the new year begins, it is necessary to review and summarize last year's work, carry forward the advantages and find out the gaps, which is conducive to fostering strengths and avoiding weaknesses, being innovative and enterprising, working hard and creating better results in the new year.

The eight disciplines and six systems promulgated by the central government prohibit public funds from eating and drinking, and they have been extravagant for two years, which is a severe challenge and test for the operators of our catering enterprises. As we all know, China is promoted by the government. Catering enterprises want to survive and develop, but they want to gain a foothold in the market and make profits. This is a problem that our catering industry managers must think about and weigh. This is what I want to do as a hotel chef. Based on the analysis of the reception situation in the hotel catering department last year, under the circumstances of few individual guests, few conference receptions and low food standards, the kitchen quickly adjusted its ideas and dishes, focusing on wedding banquets, housewarming and social group receptions, and we have made certain achievements in this regard. In the new year, this time we will persevere and strive to do better and achieve better results.

In the new year, the kitchen will focus on the procurement of raw materials, purchase channels, reduce costs, give benefits to guests, make guests happy and satisfied, achieve mutual benefit between guests and hotels, and establish a better reputation.

In the new year, the kitchen will strictly implement the Food Safety Law, do a good job in the safe production of the kitchen, and strictly regulate the operation process of the kitchen. Instead, we should strengthen the training and assessment of kitchen skills and style discipline, innovate technology and dishes, establish a kitchen team with excellent skills, discipline and style, and put an end to all safety accidents.

The new year is coming, our kitchen will unite, work hard and innovate, create profits in the severe market competition, create better results, and hand in a round answer sheet to the hotel in the new year. Here, on behalf of all the staff of Chinese Kitchen, I would like to extend my New Year greetings to the hotel leaders, colleagues in various departments and their families.

I wish you good health, smooth work and happy family in the new year, by going up one flight of stairs.